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ully assembled harvest salad topped with roasted vegetables and maple tahini dressing
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Ultimate Harvest Salad

Colorful, nutrient-packed Ultimate Harvest Salad with roasted sweet potatoes, chickpeas, apples, and a maple tahini dressing—perfect for fall, holidays, or weeknight meals.
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 6 - 8
Author Rachael DeVaux

Ingredients

For the Sweet Potatoes & Veggies:

  • 1 teaspoon kosher salt
  • 2 teaspoons harissa seasoning (I like Frontier Co-Op Organic, or sub chili powder)
  • 1 teaspoon dried thyme
  • 2 cups diced sweet potatoes (about 1 large sweet potato)
  • ½ cup thinly sliced shallots
  • 1 can of chickpeas -- drained, rinsed, and dried very well with a kitchen towel
  • 2 tablespoons olive oil

For the Tahini Dressing:

  • ¼ cup tahini
  • 1 garlic clove grated
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons maple syrup
  • 2-4 tablespoons warm water
  • ½ teaspoon kosher salt
  • Freshly cracked black pepper

For the Salad:

  • 1 head radicchio thinly sliced
  • 1 head frisee thinly sliced (sub escarole or arugula if unavailable)
  • 1 cup thinly sliced fennel (about 1 small bulb)
  • 1 cup diced Cosmic Crisp apple
  • ½ cup toasted walnuts roughly chopped
  • ½ cup crumbled goat feta
  • ½ cup roughly chopped Italian parsley

Instructions

For the Sweet Potatoes & Chickpeas:

  • Preheat the oven to 425°F. Line two baking sheets with parchment paper.
  • In a small bowl, mix the salt, harissa seasoning, and dried thyme.
  • On one of the prepared baking sheets, add the sweet potatoes and shallots. On the other sheet, add the chickpeas.
  • To each baking sheet, add 1 tablespoon of oil and half of the spice blend mixture. Toss both to combine until everything is well-coated.
  • Transfer both sheets to the oven and roast for 20 minutes. At this point, the chickpeas should be crisp and golden. Remove from the oven.
  • Toss the sweet potatoes and shallots, and return to the oven. Bake for an additional 10-12 minutes, or until the sweet potatoes are charred in places and totally cooked through.
  • Let both trays cool completely before adding them to the salad. Otherwise, it will wilt.

For the Tahini Dressing:

  • In a medium bowl, add the tahini, grated garlic, lemon juice, Dijon, and maple syrup. Stir to combine. The mixture will seize and look grainy.
  • Begin to add water in 1 tablespoon increments, stirring between each addition, until the mixture is smooth and creamy. I usually add 3-4 tablespoons to get the desired consistency.
  • Season with salt and pepper and stir once more.
  • Store at room temperature if assembling immediately. Otherwise, store in an airtight container in the fridge (see storing notes below).

For the Salad:

  • In a large bowl, add the radicchio, frisee, and shaved fennel.
  • Add half of the apples, walnuts, feta, parsley, and cooled chickpeas and sweet potatoes.
  • Drizzle about ½ of the dressing over the salad and toss to combine, ensuring everything is evenly coated. If the salad feels dry, continue adding the dressing in tablespoon increments.
  • Transfer to a large, flat platter and pile the salad atop the surface. Top with the remaining sweet potatoes, chickpeas, apples, walnuts, feta, and parsley.
  • Finish with a light drizzle of the dressing and enjoy!

To Make Ahead and Store:

  • If you’re making this salad ahead, keep all components stored separately to maintain the best texture.
    Greens + sliced fennel: up to 2–3 days in an airtight container.
    Roasted sweet potatoes + chickpeas: up to 4–5 days in the fridge.
    Dressing: stays fresh 5–7 days, max, in a sealed jar.
    Diced apples: best prepped the day of, or toss with lemon and store up to 24 hours.
  • Avoid storing the salad fully assembled—the greens will get soggy and the roasted components will soften. Assemble right before serving for the best crunch.